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Recipe: Grilled Kale Salad with Spicy Lentils

June 19, 2014 By Terry Hope Romero

Grilled kale marinated with coconut milk pairs wonderfully with lentils in this Grilled Kale Salad with Spicy Lentils recipe from Salad Samurai by Terry Hope Romero. The kale grills in a flash, so it’s easy to fire up a cast-iron grill pan on the stove for flavor that rivals grilling in the great outside. Enjoy this salad year-round, or in the early spring (or late fall) when lacinato (Tuscan) kale is at its sweetest after a touch of frost.

Grilled Kale Salad with Spicy Lentils recipe from Salad Samurai by Terry Hope Romero (vegan)

Grilled Kale Salad with Spicy Lentils

Ingredients:

  • 1 pound lacinato (Tuscan) kale
  • 1 bunch (about 6) scallions, root ends trimmed
  • 1 cup coconut milk (full fat or reduced fat)
  • 2 tablespoons freshly squeezed lime juice
  • Pinch of salt
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Sriracha
  • 1 1/2 cups cooked canned lentils, drained and rinsed
  • 1 red onion, diced
  • 1 pint cherry or grape tomatoes, sliced in half
  • 1/4 cup toasted, chopped almonds
  • Lime wedges, for garnish

Salad Samurai CoverPreparation:
Trim away the tough bottom inch from each stem of kale and discard. Slice the stems into 3-inch-long sections. Transfer to a bowl and add the scallions. Pour in the coconut milk and lime juice, add a pinch of salt, and massage the kale and scallions just enough to coat them with dressing. Preheat a cast-iron grill pan over high heat.

Remove only the kale from the bowl and grill it for about 30 to 45 seconds, flipping once, until it is tender and perhaps slightly charred. Transfer to a dish. Grill the scallions for about 1 to 2 minutes, transfer to a cutting board, and slice into bite-size pieces when just cool enough to handle.

In the bowl with the leftover coconut lime dressing, whisk in the vinegar and Sriracha. Add the lentils, onion, tomatoes, and almonds and toss to coat with the dressing. Mound the lentil mixture in individual serving dishes, arrange the kale and scallions on top, and serve with lime wedges.

 

 

From Salad Samurai by Terry Hope Romero. Reprinted with permission from Da Capo Lifelong, © 2014

 

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Filed Under: Recipe Tagged With: chic vegan, featured, kale, Lentils, recipe, salad, Salad Samurai, Terry Hope Romero, vegan food, vegan recipe

Reader Interactions

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  1. Our July 2014 VegCookbook: Salad Samurai by Terry Hope Romero | VegCookBook Club says:
    June 26, 2014 at 10:27 pm

    […] Grilled Kale Salad with Spicy Lentils from Chic Vegan […]

  2. Pesto Cauliflower & Potato Salad and Salad Samurai Giveaway - Cadry's Kitchen says:
    July 2, 2014 at 1:16 pm

    […] I made this Grilled Kale Salad with Spicy Lentils, which uses kale that has been marinated in coconut milk and lime juice. It’s topped with lentils, onions, and tomatoes for a warm take on kale salad. (This recipe is available on Chic Vegan.) […]

  3. Blueberry Tamari Greens Bowl & Salad Samurai Giveaway | the taste space says:
    August 28, 2014 at 6:11 am

    […] Grilled Kale Salad with Spicy Lentils […]

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